Bonnie's Baking Book

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Saturday, August 29, 2015

A light roll with a crispy crust that works great for a variety of sandwich fillings. We like these as a base for steak (especially Philly cheese steak), fish or chicken sandwiches. Perfect for Po'Boys!

3 cups bread flour

1 tablespoon active dry yeast

1 tablespoon granulated sugar

1 tablespoon Crisco*

1 1/4 cups warm water

1 1/2 teaspoons salt

Place ingredients in bread machine in the order recommended by manufacturer. Select dough setting. When cycle ends, turn the dough out onto a lightly floured surface and knead briefly.

Divide the dough into six balls. Cover with a cloth or plastic wrap and let rest for 15 minutes. Form each ball into a 7” torpedo-shaped roll (they will seem thin, but don't worry—they will grow to the correct size!). Place the rolls onto a large lightly-greased or parchment-lined baking sheet; cover with a damp cloth, and place in a warm draft-free spot. Allow to rise for 1 to 1-1/2 hours or until rolls have doubled in size.

Thursday, August 15, 2013

The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas.

Makes one 16" or two 12" thin crusts

1 cup water

2 teaspoons olive oil

1 teaspoon salt

1 tablespoon sugar

2 cups unbleached all-purpose or bread flour

3/4 cup semolina flour

2 teaspoons active dry yeast

Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle.

When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.PreBake Crust: Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to slightly brown.

Add toppings of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through.

*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking.

Variation:
Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.

Tuesday, March 12, 2013

Digestive Biscuits (named for their supposed health benefits when they were first developed back in the 1800's) are a plain, sublimely comforting cookie that I have loved since I was a little girl. My mother swore by Peek Freans, but McVities are also excellent. They can be hard to find in the U.S., but not to worry--they are surprisingly easy to make at home! Although the texture of these biscuits is somewhat more shortbread-like than the commercial variety, these delicious biscuits are definitely an acceptable substitute. My family likes them sweet, but you can cut the sugar back to one-half cup or less if you prefer a less-sweet or savory biscuit. If you are in the mood for a more decadent treat, try dipping the tops in melted chocolate—soooo good!

Combine flour, baking powder and salt in a mixing bowl. Cut in butter (using a pastry blender or by rubbing between your fingertips) until mixture resembles coarse crumbs. Stir in the sugar. Add milk and mix until a stiff dough is formed. Knead into a smooth ball and roll out on a floured board to 1/8” or so thickness. Cut into rounds or other desired shapes and place on a greased cookie sheet (or use parchment paper). Prick cookies all over with the tines of a fork. Sprinkle with sugar crystals.

Bake 15-20 minutes, until a pale golden brown. Do not under bake or the biscuits will not be crisp.

*Can also use traditional whole wheat flour, but I like the sweeter, nuttier flavor and chewy texture of graham flour (sometimes known as “wholemeal” flour).
**Salt can be omitted depending on preference of if salted butter is used

Mix together sugars, flour, salt, spices and squash.Stir in butter, eggs, milk and vanilla.Pour into pastry shell and bake for 10
minutes.Reduce heat to 325 degrees F
and bake for 40 minutes, or until pastry is browned and filling is set (a knife
inserted into center comes out clean).

Serve warm or cold with a dollop of whipped cream.

*Other yellow winter squash such as Hubbard or butternut can
also be used.Puréethe cooked squash in a blender first for a
smooth, silky pie.

Wednesday, November 30, 2011

This old-fashioned spice cake is perfect with a cup of coffee
or a cold glass of milk. Good plain, but particularly delicious frosted with vanilla
buttercream or cream cheese icing . The amount of spice may seem excessive, but
don’t skimp—the cloves do something magical in this recipe.

1 cup (2 sticks) butter

2-1/4 cups sugar

5 eggs

3 cups flour

1 tablespoon ground cloves

1 tablespoon cinnamon

1/4 teaspoon salt

1 cup buttermilk

1 teaspoon baking soda

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Preheat oven to 350 degrees F. Grease and flour a 10" tube pan.
Sift flour with the cloves, cinnamon and salt; set aside.

Cream butter with electric mixer, then gradually beat in sugar until mixture is light and fluffy. Beat in eggs. Beat in one third of the flour mixture, then stir in 1/2 cup of the buttermilk. Beat in another third of the flour mixture. Stir the baking soda into the remaining 1/2 cup of buttermilk and mix into batter along with remaining flour. Pour batter into pan and bake for 45-55 minutes, or until toothpick inserted into cake comes out clean.

When cake has cooled, dust with powdered sugar or frost with vanilla buttercream.

Note: Recipe can be cut in half if you prefer a smaller cake. Use two eggs plus one egg yolk and bake in a loaf pan or 8" tube pan.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar. Beat in egg yolks and lemon extract, then mix in dry ingredients. Chill dough at least an hour. Roll dough into balls, then roll in white sugar and place on cookie sheet. Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

Preheat oven to 350 degrees F. Mix together flour, salt and baking powder. In a separate bowl, cream together butter, sugar and lime peel, then mix in the dry ingredients. Wrap the dough and refrigerate for one hour. Form the dough into 1" balls and place on greased baking sheet (cookies will spread during baking). Bake 15-20 minutes or until cookies are lightly browned.

Baker's Apprentice"These were the days when a baker had a recipe that was outstanding he kept it a secret. I can remember when recipe books had a hinged lock on them. In fact, in my apprenticeship days, to obtain a recipe meant hours of careful watching, and I don't mind confessing that I obtained many recipes only through a mild form of petty larceny . . ." --Grandad Sedgwick